Quick Red Curry

Red Curry
1 lb. lean pork, sliced thin against the grain
1 small onion, sliced in strips
1 red bell pepper, sliced in strips
1 can bamboo shoots
1/2 lb. crimini mushrooms
4 cups low sodium chicken broth
1 can light coconut milk
2 Tbs. red curry paste
2 Tbs. fish sauce
2 Tbs. Thai basil
1 tsp. red pepper flakes
salt & pepper to taste

Slice the pork against the grain and brown in a heavy pot. This is also delicious with chicken breast. Remove when browned and set aside. Sweat the onions until translucent, then add the crimini mushrooms and cook for a few minutes more. Then add the red peppers and bamboo shoots. Cover with chicken broth, you may not need the whole 4 cups. Add in the fish sauce and curry paste and mix well. Let it cook and the flavors meld for about 10 minutes over a low simmer. Add the coconut milk, pepper flakes, salt and pepper, stir well and let it cook another 10 minutes until warmed through. Add basil toward the end (I used regular, dried basil since that is all I had, but fresh Thai basil is the best.). Taste and adjust seasonings as desired.

I served this over short grain brown rice. Delicious!